Villiera Tradition Brut NV This "Methode Cap Classique" (bottle fermented sparkling wine) is a blend of red and white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and rich fruit. read more » Alc: 12  RS: 8.5  pH: 3.23  TA: 6.2  VA:  SO2:  FSO2:

Villiera Vintage Reserve Brut Rose 2000 Magnum -  SOLD OUT Joyful, rich copper colour and fine lazy bubbles. The unique rich, fruity character of Pinotage combines with the complexity of Pinot Noir and the elegance of Chardonnay. The extended period sur lie ensures the extra yeasty dimension. read more » Alc: 12  RS: 9  pH: 3.4  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 2004 Rich, creamy, yeasty nose, with a full, ripe, toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 12  RS: 9.5  pH: 3.35  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 2005 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 12.28  RS: 8  pH: 3.41  TA: 5.8  VA:  SO2:  FSO2:

Villiera Monro Brut 2008 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 12.0  RS: 7.11  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:

Villiera Monro Brut 2006 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 12.39  RS: 7.7  pH: 3.3  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 2007 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. The new contemporary packaging has been well received. The individual bottles are contained in single bottle boxes that double up as gift boxes. However if the gift option is of no use to you the Monro Brut is also available in beautifully designed 6 packs. read more » Alc: 12  RS: 7.9  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:

Villiera Monro Brut 2009 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. Also available in gift boxes read more » Alc: 11.5  RS: 7.3  pH: 3.34  TA: 6.9  VA:  SO2:  FSO2:

Villiera Brut Natural 2009 - Sold Out A rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste. read more » Alc: 11.85  RS: 1.5  pH: 3.26  TA: 6.2  VA:  SO2: 9  FSO2:

Villiera Brut Natural 2007 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.45  RS: 1.8  pH: 3.4  TA: 5.6  VA:  SO2: 7  FSO2: 0

Villiera Brut Natural 2008 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 11.93  RS: 1.3  pH: 3.56  TA: 5.7  VA:  SO2: 4  FSO2: 0

Villiera Brut Natural 2006 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.28  RS: 1.5  pH: 3.38  TA: 5.9  VA:  SO2: 5  FSO2: 0

Villiera Brut Natural 2005 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.02  RS: 1.7  pH: 3.56  TA: 5.4  VA:  SO2: 9  FSO2: 0

Villiera Brut Natural 2004 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.45  RS: 1.2  pH: 3.39  TA: 6.1  VA:  SO2: 9  FSO2: 0

Villiera Brut Natural 2003 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.36  RS: 1.9  pH: 3.12  TA: 6.5  VA:  SO2: 9  FSO2: 0

Villiera Brut Natural 2002 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.5  RS: 1.9  pH: 3.45  TA: 5.9  VA:  SO2: 8  FSO2: 0

Villiera Brut Natural 2001 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.12  RS: 1.89  pH: 3.4  TA: 5.82  VA:  SO2: 7  FSO2: 0

Villiera Brut Natural 1999 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.5  RS: 1.8  pH: 3.25  TA: 6.8  VA:  SO2: 6  FSO2: 0

Villiera Brut Natural 1998 After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif. read more » Alc: 12.5  RS: 1.2  pH: 3.35  TA: 5.2  VA:  SO2: 8  FSO2: 0

Villiera Monro Brut 2000 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to improve for up to 3 years. read more » Alc: 12  RS: 7.5  pH: 3.15  TA: 6.5  VA:  SO2:  FSO2:

Villiera Monro Brut 2001 2008 Concours Mondial de Bruxelles – Silver Medal 2008 Swiss International Air Lines Wine Awards – Best Sparkling Wine 2008 Swiss International Air Lines Wine Awards – Gold Award Rich, creamy, yeasty nose, with a full, ripe, toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 11.9  RS: 9  pH: 3.35  TA: 6.5  VA:  SO2:  FSO2:

Villiera Monro Brut 1999 Bronze - International Wine and Spirit Competition (IWSC) 2005 Winemaker's Choice Awards 2005 - Highly Regarded Veritas 2005 - Silver Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 12.5  RS: 6.0  pH: 3.35  TA: 5.8  VA:  SO2:  FSO2:

Villiera Brut Two Thousand The blend contains the classic varieties of Chardonnay and Pinot Noir making the wine distinctive but elegant. The fine mousse dances on the tongue, while the rich fruit and crisp acidity ensures a fresh, racy zestiness. The underlying yeasty complexity and long aftertaste ensure that this Cap Classique is true to style. We say CHEERS and trust that anyone who partakes of our Villiera Brut 2000 will enjoy good fortune in the next Millennium. read more » Alc: 12.5  RS: 8.0  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:

Villiera Monro Brut 1993 read more » Alc: 12.5  RS: 8.0  pH: 3.35  TA: 6.0  VA:  SO2:  FSO2:

Villiera Monro Brut 1994 A blend of 50% Pinot Noir and 50% Chardonnay. Rich, creamy yeasty nose, with a full, ripe bready flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to improve for up to 3 years. read more » Alc: 12.5  RS: 8.0  pH: 3.3  TA: 6.5  VA:  SO2:  FSO2:

Villiera Monro Brut 1995 Rich, creamy yeasty nose, with a full, ripe bready flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to imporove for up to 3 years. read more » Alc: 12.8  RS: 6.5  pH: 3.2  TA: 6.0  VA:  SO2:  FSO2:

Villiera Monro Brut 1998 Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. read more » Alc: 12.5  RS: 6.0  pH: 3.45  TA: 4.9  VA:  SO2:  FSO2:

Villiera Brut - Special Dosage NV This "Methode Cap Classique" (bottle fermented sparkling wine) is a blend of red & white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The extra dosage makes the wine softer and fruitier than usual. read more » Alc: 12.25  RS: 14  pH: 3.25  TA: 6  VA:  SO2:  FSO2:

Villiera Brut Natural 2011 A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste. read more » Alc: 11.22  RS: 2.2  pH: 3.55  TA: 5.5  VA:  SO2: 2  FSO2:

Villiera Brut Natural 2010 A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste. read more » Alc: 11.73  RS: 1.5  pH: 3.45  TA: 5.0  VA:  SO2: 2  FSO2: